FAQs

While you may have a preference on which country makes the best olive oil, the fact is the proof of quality is in the chemistry of the oil. At Old World Olive Co, terroir does not determine quality. We follow two crush cycles in the world, Northern hemisphere crush , (US, Europe, etc. November-January) and Southern hemisphere (South America, Australia, etc. April-July). None of our oils are adulterated or blended with an inferior product like soybean oil, safflower seed oil or canola oil. In fact, we believe when you sample our oils, you will taste the quality and purity which is why in our stores, we encourage you to sample several oils before you decide which one you like best. You can purchase assured knowing chemistry profiles are listed for the oils reflecting their wonderful flavors.

The International Olive Oil Council sets the following chemistry standards for olive oil to be considered extra virgin:

Free Fatty Acids- Speaks to the integrity of the olive at the time of crush. The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, or overheating during production. It needs to be 0.8 or lower. Lower is better

Phyropheophytins – (PPP) PPPs are an indication of the freshness of the olive oil. It is found that olive oil degenerates at a predictable pace, making it possible to gain information about the age of the oil.

Peroxides- Speaks to the integrity of the olive at the time of crush. Unsaturated free fatty acids react with oxygen and form peroxides. This begins a chain reaction which creates volatile substances which are responsible for rancidity. Lower is better.

Oleic Acid- a monounsaturated Omega 9 fatty acid found in olive oil. Oleic acid is higher in olive oil than any other oil. Oils with higher Oleic Acid levels are more resistant to oxidation.

Polyphenols- A class of antioxidants found in various foods. Phenols are responsible numerous health benefits.

Old World Olive Co. is a proud member of the UP Extra Virgin Olive Oil Program.

Ultra Premium (UP) is a new category of olive oil that distinguishes the highest quality olive oil in the world. The UP standard was created in response to the growing need to separate high quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” olive oil markets, as well as the broader category sold in mass markets the world over under thousands of brands and private labels. The absurdly low standards created and fostered by numerous trade associations and government agencies responsible for policing them has only contributed to the confusion and misinformation. EU producers are actually given a perverse incentive in the form of government subsidies to keep their oils in storage until market conditions improve. This practice clearly demonstrates the governmental complicity with retailers and bottlers to sacrifice quality for price. Lack of enforcement and testing by these trade associations and governmental agencies has led to a marketplace dominated by inferior oils and rife with adulteration. These practices by some of the world’s largest olive oil producers and bottlers have led to a steep decline in prices of extra virgin olive oil and are driving quality oil producers out of business.

The self serving overemphasis on “Where” extra virgin olive oil is produced continues to dominate perceptions at the expense of the far more significant “When, What, and How” the oil is made. The UP standard has as its principal barometers Chemistry and Freshness. These two underappreciated variables can be objectively measured, quantified, and certified. Since the highest quality EVOO comes from high quality fruit coupled with high quality production processes, the UP standard encompasses strict requirements for both the end-product and the production process.

No matter how high the quality of fruit and production methods used, the best olive oils in the world are never as good as when they are fresh. There are no standards for shelf-life of EVOO, and the current IOC “best buy” date is intentionally misleading and utilized at the whim of the retailer and bottler. When a quality EVOO is fresh, there is significantly more positive sensory attributes detectable by the palate. As any EVOO ages, it naturally oxidizes losing positive sensory qualities as well as inheriting defects. Newly developed tests can objectively quantify the “Freshness” of an EVOO at various stages in its lifecycle and are referred to as the “Fresh Pack” tests encompassing both the Diacylglycerol Content (DAGS) and Pyropheophytins (PPP).

The UP standard is reserved for the finest extra virgin olive oils in the world, as such, the UP grade exceeds all existing European, Italian, Spanish, Greek, North American, Californian, or any other standard for the grade known as extra virgin olive oil. In order to qualify for the UP grade, the extra virgin olive oil must meet or exceed a comprehensive set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements as set forth in the following document. Instead of placing an overemphasis on what is less important (Terroir) to the detriment of the most critical factors (Chemistry and Freshness), the UP program is intended to reward farmers for producing high quality oil. The UP program is intended to promote Fair Trade practices and help create a demand for a higher quality product thereby increasing the value.

Chemical Parameters

Determination

Indicators

Extra Virgin Standard

UP Standard

6.1 Free Fatty Acids (FFA)

Free Fatty Acids are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are “free” when they are no longer bound to any other molecules.

An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction.

Units: % as oleic acid. IOC limit ≤ 0.8

Units: % as oleic acid. UP limit ≤ 0.3

6.2 Oleic Acid

The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55 to 85% of olive oil

Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes.

Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability

N/A

Units: (as ppm caffeic acid) UP minimum limit ≥ 130

6.6 DAGs

Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while olive oil extracted from poor quality fruits and refined oils have a higher level of 1,3-diacylglycerols

The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects.

Units: %Total 1,2-diacylglycerols AOA limit≥35

Units: %Total 1,2-diacylglycerols UP limit ≥*90 (immediately after production

6.7 PPP

Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins

The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils.

How does lowly vinegar come to reap such praise? As far back as 900 years ago, vintners in the Modena, Italy region were making balsamic vinegar which was taken as a tonic and bestowed as a mark of favor to those of importance. Although it is considered wine vinegar, it is not wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine. Sweet white Trebbiano grape pressings are boiled down to dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar “mother,” and begins the aging process. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor. Some balsamic vinegar has been aged for over 100 years. It is this aging process that makes true balsamic vinegar from Modena in Northern Italy so expensive. Luckily, a little balsamic vinegar goes a long way. You don’t have to travel to Italy to get great balsamic flavor. Stop in and give our Traditional Balsamic Vinegar a taste! We are sure you will feel like you have slipped into your own little piece of Italy right here at Old World Olive Co..

DON’T BE FOOLED! There are several key differences between the olive olive you purchase at Old World Olive Co. and other impersonators or our kind. Olives have a natural growing season just like other fruits and vegetables. To offer only the freshest available product, we carefully watch the seasons from both Northern and Southern Hemipsheres and select only the finest produce. Our goal is to provide you with only the best. When you sample the oils, you will notice a distinct freshness rarely found in other retailers, especially those purchased from a grocery store shelf. We are fortunate to have at our fingertips a certificate of analysis on all the regional olive oils we offer. This is important because it gives us valuable information like the date of crush, the polyphenol levels, and other crucial chemistry. If the above information isn’t convincing enough, simply stop in one of our three locations. One of our highly trained staff will be able to educate you on the chemistry of the olive oils we offer, or simply help you select one that suits your palate!

It is best to store olive oil in a cool, dark place such as a pantry. Storing olive oil in the refrigerator can cause condensation to form in the bottle. Condensation/water in the olive oil will turn the olive oil rancid.

Olive oil can last 12 months or more if stored properly. After the first year, the Vitamin E content will begin to naturally decrease. Vinegar will last 3-5 years. The shelf life of your product is largely determined by how it’s stored. The bottles have a great design, so why not store them right on your counter!

Absolutely! In fact, why not try our Certified Organic Natural Butter Extra Virgin Olive Oil. Otherwise, any recipe that calls for butter can be substituted with olive oil. Simply follow the conversion chart that we provide on our website. Use olive oil on vegetables, meats, salads, or anything that calls for butter! Not only will the flavor be better, but you are adding all the healthy benefits of olive oil to your diet.

Butter/Margarine

Olive Oil

1 teaspoon

3/4 teaspoon

1 tablespoon

2 1/4 teaspoons

2 tablespoon

1 1/2 tablespoons

1/4 cup

3 tablespoons

1/3 cup

1/4 cup

1/2 cup

1/4 cup + 2 tablespoons

2/3 cup

1/2 cup

3/4 cup

1/2 cup + 1 tablespoon

1 cup

3/4 cup

Olive oil can be readily substituted in most main course dishes where margarine or butter is used for frying or sautéing. The conversion chart above is appropriate for most cake and pastry recipes where quantities are critical. Keep in mind, however, that it is not always a good idea to use liquid shortening (olive oil/vegetable oil) instead of solid shortening (butter/margarine). For instance, since cake frosting must stay solid at room temperature, butter and powdered sugar work nicely, but olive oil and powdered sugar don’t. You should also consider the taste factor. A mild tasting late harvest olive oil could be used in most cake and pastry recipes because cooking will get rid of the aromatic olive oil flavors. Uncooked confections would taste more than a bit unusual if made with olive oil.

Olive Oil is incredibly healthy for you! In fact, the health benefits of olive oil are so vast, we couldn’t begin to fit all the benefits here! However, here are just a few benefits of adding olive oil to your diet: Protection against Chronic Degenerative Disease, Protection against Heart Disease, Lower Blood Pressure, Prevention against blood clots, helps to reduce the risk of Breast Cancer, Better Blood Sugar Control, helps prevent Belly Fat and Improves Insulin Sensitivity, Acts as a Natural Anti-Inflammatory, Helps prevent Bone Loss, Supports Gastrointestinal Health, and has been found effective against Helicobacter pylori. Extra virgin olive oil is one of the best food oils available today. Simply adding olive oil to an unhealthy diet already soaked in saturated fats or vegetable oils will not lead to any of the benefits listed above and may actually cause more harm than good. When pure, extra virgin olive oil is used as a primary source of fat in a whole foods, healthy eating plan, the potential goodness of the oil prevails.

We do refill empty and sanitized bottles. Bring them in to any of our full boutique stores sanitized and dry. We will refill your bottle take a dollar off your purchase price. To sanitize, simply run them through the dishwasher and allow to dry completely. Any moisture at all will compromise the quality of the product. We reserve the right to refuse to refill any bottle presented which does not appear dry,clean and sanitized